Turkey and Orange Prune Salad with Toasted Pecan Nuts

Ingredients

• 12 ready to eat prunes, stoned
• 2 tbsp orange juice
• 100g rocket leaves, washed
• 100g watercress leaves, washed
• 2 oranges
• 50g pecan nuts, toasted
• 500g cooked Totally Traditional Turkey breast, cut into chunks
• For the Dressing:
• 3 tbsp rapeseed oil
• 1 tbsp cider vinegar
• 1 tbsp if the reserved orange juice
• 1 tbsp honey
• ½ tbsp grain mustard
• Chives to decorate
• Sea salt and black pepper